Friday, January 31, 2014

Chocolate Class dipping candies

Gianduja with a Dulcey chablon

Gianduja ready to dip

Dipping in Dulcey

Off the dipping fork

A little decor

Finished chocolate
In this recipe we made a gianduja with 400gr praline paste, 200gr Jivara and 200gr Caramelia and 50gr cacao butter.
After crystalization we put a chablon with the blond chocolate from Valrhona (Dulcey), the candies were then dipped in the same chocolate.

Monday, January 27, 2014

Chocolate class winter 2014

colored chocolates

Colors inside a candy mold

Caramel and peanut butter bar being made 

Colored chocolate bonbon

Adding color to chocolates
1st step adding the color

Adding color to chocolates
Step 2 creating the chocolate shell

The chocolates out of the mold

Classical european week 2 Italy

Vegetarian pizza

Almond chocolate cake, with mascarpone whipped cream

Squid and potato salad

Marinated and grilled ahi tuna, with arugula salad

Stuffed pork


Thursday, January 23, 2014

Classical european food week 1

English food...
Cheese & Herb bread

Langoustine Soufflé 

Fennel salad 

Roast beef, with turnip purée

Shortbread with strawberries, and whipped cream

Thursday, January 2, 2014

2013 in pictures part 1 (pastry)

Lemon meringue tart


Red fruit mousse cake

Currant strawberry tart

Lemon strawberry mousse cake

Traditional baguette

Chocolate soufflé